Black Olive and Ginger Quick Bread

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Serve it with a chunk of cheese or as part of a cheese board.

Makes 1 x 8 inch loaf (you need an 8 inch loaf tin)


Wet ingredients
3 eggs, lightly whisked
75ml olive oil
75ml milk

Dry ingredients
150g plain flour
1 teaspoon baking powder
1 teaspoon sugar
Pinch of salt
Few grindings of black pepper

60g black olives, stoned zest and halved
1 teaspoon lemon zest
1 teaspoon fresh ginger, finely chopped
40g walnuts, crushed


1. Oil and line the loaf tin.

2. Preheat the oven to 180C/350F/Gas 4.

3. Whisk the wet ingredients together in a jug or bowl.

4. Whisk the dry ingredients together in a large bowl.

5. Add the wet ingredients to the dry ingredients and whisk or beat until combined and you have a smooth batter (take care not to over beat it).

5. Pour or spoon the batter into the prepared loaf tin, tap it a few times on the counter top to remove air bubbles, and bake the loaf for 40 minutes or until a skewer comes out clean.


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